Showing posts with label death by chocolate. Show all posts
Showing posts with label death by chocolate. Show all posts

Monday, December 6, 2010

Chocolate Insanity

Am I the only one who thinks something is wrong when four cups of chocolate chips are supposed to make a recipe of twenty-four cookies? Did I mention the one and a fourth cups of butter?

If you're thinking that I'm the one who is off my rocker for actually baking these cookies, well, I would have to agree. Two very clever readers came up with the missing ingredient. No one, but no one had sent me any cookie recipes with chocolate! Sort of hard to believe. I've received loads of cut-out sugar cookie recipes, and several variations on wedding cookies (the balls that are rolled in powdered sugar), but until last week, not one recipe with chocolate!

By the way, it's not too late to send me your favorite Christmas cookie recipe. Send it to Krista at KristaDavis dot com. As always, previously submitted cookies are still in the running.

Let me add that another extremely famous and traditional recipe is missing from the submissions. Here's a hint.

Back to the chocolate recipes. I received several that I'm eager to try, but this one was so over-the-top -- how could I resist? We like to give the creators of recipes their due here, but honestly, I'm not sure who came up with this doozy. Our winner, for submitting it, is Lynn in Texas! She found the recipe on the net, posted by George Geary. He sampled them in a cooking class in 1998 and had misplaced the recipe, but I'm not sure that it's his original recipe. I have no idea who Caryn is.

For those brave enough to try, here's the recipe Lynn sent to me~

by George Geary

Yield: 24 cookies
Temperature: 350 degrees F.

Not one, not two, but FOUR kinds of chocolate for these ever-so-rich cookies! You can double the batch and freeze the other half in a log and slice and bake cookies when unexpected company drops in.

1-1/4 cups unsalted butter, softened (2-1/2 sticks)
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
3/4 cup unsweetened cocoa powder, Dutch process
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips
1 cup semisweet chocolate chips
1 cup milk chocolate chips

1. In a large bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time, and mix until incorporated and then mix in the vanilla until well blended.

2. Meanwhile, in another bowl, combine or sift together the flour, cocoa powder, soda and salt. Add it to the above mixture and mix slowly and only until blended. Add the chips and stir them into the mixture by hand.

3. Drop by teaspoonfuls onto a parchment-lined cookie sheet. Bake 8-9 minutes.

(Personal note from Caryn: If you follow George's directions and drop by teaspoonfuls, you'll get a LOT more than 24 cookies. He must have had a typo in his yield above.)

My notes from class: George used a large, ice cream sized scoop to measure out cookie dough onto parchment-lined baking sheets. He wet his hands and pressed down a bit on each mound of dough before baking.

Caryn's notes from making cookies on 11/28/10==>

1) I used all Callebaut chocolate--chips for both semisweet & milk; and chunks (purchased from King Arthur Flour) for the Callebaut white chocolate.

2) I used 1 cup white chocolate chunks instead of the 2 cups chips called for, and I thought the cookies came out plenty sweet enough w/ 1 cup chunks.

3) With a 2-inch scoop (#20), I baked for 10 minutes and let cookies sit at room temp on a cake rack until they were cool before removing them from the baking sheet.

4) With a #40 scoop (about 1-9/16"), I baked 8 minutes and let cookies continue to sit on pans after removing from oven until cookies had cooled.

5) ***NOTE that the cookies will not look or feel done when you take them out of the oven, but will finish cooking on the hot baking sheet as they cool.

Enjoy! Posted by Wigs, formerly Finer Kitchens

And now, Krista's take ~

Other than being brave enough to bake and eat these cookies, there is nothing difficult about making them. It's another Nina Reid Norwood cookie that anyone can make. However, unless you have highly developed muscles from chopping wood, I would not undertake this recipe without a very serious electric mixer. My KitchenAid mixer didn't have any problems, but a hand mixer probably wouldn't be able to handle the very dense dough.

The recipe called for Dutch process powdered chocolate. I have no idea why. I made it with my favorite powdered chocolate from Penseys, and it worked fine.

I dropped the cookies on parchment paper with a teaspoon. The dough was thick enough to roll into balls, so I experimented. I flattened some cookies, and left some in ball shape. As you can see, it made little difference.

WARNING! I gained 30 pounds from smelling the raw cookie dough. It's a chocoholic's dream come true. The resulting cookie is actually very much like a double chocolate chip cookie. Soft in the middle with a slight crunch on the outside.

I baked ten cookies that were about two and a half inches in diameter. This was the amount of dough I had left. Twenty-four cookies? Seriously? Were they supposed to be the size of pie plates? In spite of the recommendation to double the recipe, I would recommend against it. I had plenty of dough left to freeze. (I made four rolls, wrapped them in waxed paper and stashed them in a freezer bag.) And perhaps more importantly, unless you have a commercial size mixer, I don't think most mixers could handle a doubled recipe.

While these aren't traditional Christmas cookies, I'm guessing they'd be a very good choice to leave for Santa. But skip the hot chocolate with these cookies. Leave Santa some of Cleo's coffee or a nice tall glass of cold milk.

Wednesday, August 19, 2009

Death by Chocolate (or what a way to go)!

First, we have a winner! Ellen of Jacksonville, FL
is this week's winner of the $25 Williams-Sonoma
gift card.

Congratulations, Ellen, and thanks for joining us here at Mystery Lover's Kitchen. Now, do not despair those of you who did not win. There are still three more chances to score your own gift card. Just keep those comments and emails coming!


(Or what a way to go)!

There is a motto that has been sent to me at least fifty times through email and amazingly enough I never get tired of it, because these really are words to live by:


I have no idea who said it or where it came from, but I do believe they were on to
something and I love that this quote usually shows up in my email just when I need it

That being said, I have to confess the line I most appreciate
about that quote is "chocolate in one hand". Personally, I'd
skid in with chocolate in both hands but that's me -- the
chocoholic. If you are one, too, you know what I'm talking
about. There are signs. A bag of chocolate chips in the pantry
will never see a batch of cookie dough, because at night
while everyone is sleeping, you are snitching until you go to

make cookies and the chocolate chip cookies you'd planned
must now be peanut butter cookies because you ate all of the
chips. have to put leftover Easter jelly beans in your
child's advent calendar because you ate all the chocolate
pieces before December first. have secret stashes of chocolate hidden all over your
house for when you need a "fix". Mine is in my nightstand, oh, and in an old coffee tin, oh and
then there's one...well, never mind. As you can see, I have issues.

Luckily, there are recipes out there to accommodate my endless craving for
chocolate. One of these is for the Death by Chocolate Cupcake that my character
Melanie Cooper whips up in her bakery Fairy Tale Cupcakes. Believe me, I had a
wonderful time perfecting
this recipe and it actually cured my need for chocolate
(after I ate six of them) for five whole minutes!

DEATH BY CHOCOLATE: Dark chocolate ganache on a chocolate with chocolate chip cake.


1 1/3 cups all-purpose flour

1/4 teaspoon baking soda

2 teaspoons baking powder

3/4 cup unsweetened cocoa powder

1/8 teaspoon salt

3 tablespoons butter, softened

1 1/2 cups white sugar

2 eggs

3/4 teaspoon vanilla extract

1 cup milk

1 bag semi-sweet chocolate chips

Directions: Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. In a large bowl, cream together the butter and sugar until well blended. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Add the chocolate chips. Bake for 15 to 17 minutes. Makes 24.

Dark Chocolate Ganache:


2 cups dark chocolate chips

2 cups heavy cream

2 teaspoons vanilla extract

Directions: Place chocolate chips in a large bowl. Pour the cream into a saucepan, and bring to a boil. Once the cream boils, remove it from the heat and pour it over the chips. Let stand for a minute or two, then stir with a whisk until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended. Place a piece of plastic wrap directly on the surface and allow to cool to room temperature. Dip tops of cool cupcakes into mixture and allow to dry.

YUM! And now I have to go move my secret chocolate stashes in case anyone
who knows me reads this and comes to visit!

Jenn McKinlay SPRNKLE WITH MURDER -- March 2010
(aka Lucy Lawrence -- STUCK ON MURDER -- Sept 2009)
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